Raspberry Chocolate Tart

Today I’m so happy that my friend Rebecca is coming to spend her holiday with me. So I rushed to the market and brought her favorite fresh raspberries and I have planned to prepare raspberry chocolate tart which is stunning and is a very pleasing treat. Rebecca contacted me about the holiday hop but I knew exactly what I wanted to make. So, let’s scroll to the bottom of the post to check out the berry goodness.

So I rushed to the market and brought her favorite fresh raspberries and I have planned to prepare raspberry chocolate tart which is stunning and is a very pleasing treat.

Today I’m so happy that my friend Rebecca is coming to spend her holiday with me. So I rushed to the market and brought her favorite fresh raspberries and I have planned to prepare raspberry chocolate tart which is stunning and is a very pleasing treat. Rebecca contacted me about the holiday hop but I knew exactly what I wanted to make. So, let’s scroll to the bottom of the post to check out the berry goodness.

Course:
Confectioneries, Tarts

Cuisine:
French

Servings: 8people

Calories: 200kcal

Ingredients

FOR THE CRUST

1 ½ cupAll-purpose flour

½ cupConfectioner’s sugar

¼ teaspoonSalt

1 tablespoonFrozen unsalted butter

1Large egglightly beaten

FOR THE CHOCOLATE GANACHE FILLING

8 oz(225 gram)Bitter-sweet chocolate

Choco chipsor finely chopped chocolate bar

2 teaspoonVanilla

2 tablespoonButter

FOR THE TOPPING

2 pintsFresh raspberries

Powdered sugarfor dusting

Instructions

FOR PREPARING THE CRUST

In a food processor, process the flour, salt, and confectioner sugar.

Then add the butter and pulse it until the butter is cut in.

Slowly add the egg, pulsing as you add it.

Keep pulsing until the dough starts to clump together.

Now turn the dough out onto a silicon mat and gently knead the dough until it all comes together.

Then press the dough into the bottom of a greased tart pan with removable bottom.

Press evenly across the bottom and up the sides of the shell.

With a fork, prick the bottom of the dough several times.

Now freeze the crust for at least 30 minutes before baking.

Then preheat the oven to 375⁰ F or 190⁰C.

Butter a piece of aluminum foil and fit the foil buttered side down tightly against the crust.

Now put the tart pan on a baking sheet and bake the crust for 20 to 25 minutes.

Then carefully remove the foil.

If the crust has puffed, press it down gently with the back of a spoon and bake the crust about 10 minutes longer until it is firm and golden brown.

Now let the crust cool.

FOR PREPARING THE CHOCOLATE GANACHE FILLING

Place the chocolate in a heatproof bowl.

Then place the cream and vanilla in a small saucepan over low heat, stirring often until mixture is simmering.

Now pour the warm cream over the chocolate, whisk until melted and smooth.

Then add the butter and whisk until it is smooth and shiny.

Now pour the chocolate ganache into a cooled tart shell and spread it evenly.

Allow the mixture to stand for about 10 minutes.

NOW FOR PREPARING THE TOPPING

Place the raspberries in even rows on top of the ganache.

NOTE

You might use all the raspberries. It’s better to have plenty.

Now dust it with the powdered sugar.

SERVE

Your luscious raspberry chocolate tart is ready to serve.

OUR DINE TABLE

My BF always says me that this is one of the best thing I make, quite a compliment; right? It is so rich and delicious and pretty part-raspberry. I carefully line up rows of raspberries on top. I absolutely love it; hope Rebecca will enjoy a merry berry holiday.